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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
These crispy golden chicken skewers are stuffed with garlicky spinach, sun-dried tomatoes, and melty parmesan, then drenched in buttery pan drippings for an unreal flavor experience. The juicy chicken pinwheels are rolled tightly, cooked to golden perfection, and served with the rich, savory pan sauce that will leave you obsessed.
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Mix garlic, Worcestershire sauce, olive oil, salt, and pepper in a bowl.
Brush the marinade all over the sliced chicken breasts.
Layer spinach, sun-dried tomatoes, and freshly grated parmesan onto each chicken breast.
Roll each chicken breast tightly, slice into 1-inch pinwheels, and thread onto skewers.
Heat a little oil in a pan over medium-low heat.
Sauté the skewers, covered, for 4–6 minutes per side until golden and cooked through.
Add 1/2 cup water to the pan to lift all the flavor-packed bits and create a pan sauce.
Pour the pan drippings over the skewers before serving.
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For extra juiciness, don’t overcook the chicken skewers—keep the heat medium-low and cover the pan.
Use freshly grated parmesan for the best flavor and texture.
If you don’t have skewers, you can cook the pinwheels directly in the pan without threading them.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used, but they may require slightly longer cooking time due to their thickness.
How do I prevent the pinwheels from unrolling?
Roll the chicken tightly and thread them securely onto the skewers to keep them intact during cooking.
Can I make this recipe ahead of time?
Yes, you can assemble the pinwheels and refrigerate them for up to 24 hours before cooking.
What can I substitute for sun-dried tomatoes?
You can use roasted red peppers or fresh cherry tomatoes as a substitute for sun-dried tomatoes.
Can I bake these instead of sautéing?
Yes, bake the skewers at 375°F (190°C) for 20–25 minutes until golden and cooked through.
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